Matcha Maker Muffins Recipe

Muffins are my absolute fave - the perfect baked good, snack size and a great way to sneak a LOT of goodness in! You’ll see this recipe has a whole lot of super boosts, including chia seeds, the green goddess Matcha and a whole lot of veggies and fruit!

For school friendly, scroll down to read on my almond substitute.

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Ingredients

¼ Cup (50g) Chia seeds 

1 Cup (260g) Coconut cream 

3 tsp Matcha green tea powder 

1-2 tsp Other super greens powder (optional) 

2 tsp Vanilla 

⅓ Cup (115g) Honey 

1 ea. (350g) Zucchini, Apple, Banana (or more of any one of them to total 350g) 

2 Cups (230g) Almond meal 

¾ Cup (140g) Tapioca or Potato starch 

2 tsp Baking powder 

¼ tsp Salt 

⅓ Cup Dark chocolate chunks/chips or ⅔ Cup blueberries 

Instructions

  1. Pre-heat the oven to 180°C (360°F). 

  2. In a medium-sized mixing bowl, combine the chia, coconut cream, powders, vanilla, and honey. Stir well and break up chia clumps. 

  3. In a food processor or blender, blend the veggies/fruit until smooth. 

  4. Combine the two wet mixtures into the mixing bowl. 

  5. Add the dry ingredients on top and stir only until the last bit of flour is moistened, no more. 

  6. Transfer immediately into cupcake/muffin containers. 

  7. It will fill 12 to the top, but you could space it over 16 smaller ones instead if you wished. 

  8. Bake for ~35 min. or until the tops have become slightly browned and are stable when pressed lightly with your finger. 

  9. Allow to cool for at least 20 minutes so they can finish setting. 

  10. If there are still some left after 2 days (highly unlikely ;)) then transfer them to the fridge or freezer. 

Notes/Tips

  • Why Matcha you ask? So you can have superpowers! ...the benefits of green tea are innumerable;

  • Don't like the taste of green tea? That's ok. These muffins end up disguising it and the green colour of the raw batter seems to bake out too (unfortunate, because I was going for bright green muffins ;) - haha) 

  • Can't send nuts to school? Substitute 350g of all-purpose gluten free flour for the almond meal and tapioca instead. 

  • Double or triple batches are highly recommended. They freeze well, thaw well, and also toast well under the grill .

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